What Have You Cooked Recently?

[MerriedxReldnahc]

Burge

 

[HamFan]

Lazy, late dinner last night. Threw into the instant pot: a still-frozen block of ham bits leftover from Easter, a diced onion, a few cloves of garlic, diced potatoes, and chicken broth. 6 minutes under pressure. Stirred in a shredded block of cheddar/mozzarella, and some fresh parsley.
That's all we ate, but there's a bunch leftover, and I think it will make a great side for our next dinner (I'm thinking grilled chicken).

 

[The Feline Solution 2]

Marinated some meat for later. Half a kilo of boneless, skinless chicken thighs, 3 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, thumb of grated ginger, pinch of sugar, salt and white pepper. Again, real spoons, not the US measuring unit. Not sure if i just broil them, cube and make a veggie stir fry or even go out and buy some sesame oil and spring onions to make an asian style noodle dish.

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Burge

That's a nice plate, i once gifted someone two bowls in that style and i'm still kinda mad i didn't keep 'em for myself because i never found them to buy again.

 

[(っ◔◡◔)っ ♥ Cancer ♥]

I made a resignation letter
No longer had free reign of the kitchen I was in and if I'm going to work under someone I expect them to be more experienced than myself and at least as competent. Still got my other job and will probably go get in at a fine dining joint after enjoying a week of extra time in the day

 

[newport100s]

Another fast meal on nulls pizza day.

Spaghetti squash, sauce made from canned peeled tomatoes, tomato paste, sauteed white onion, garlic and red bell pepper, with oregano, thyme, dill, salt and black pepper through the immersion blender. Added some sauteed mushroom in after.

First time using squash instead of noodles. Was delicious.

 

[some dumb cunt]

testing new dehydrator, trying marinade with curry powder for the first time after like ten years of drying corpses.

 

[souschef]

Today i did fried chips

Started by infusing olive oil with rose peppers, garlic and a sprig of rosemary for about 30 minutes on very low heat, then filtered the oil, raised the heat and fried the chips, seasoned with sweet paprika and salt

Then i chilled this olive oil after filtering it again, and used it as a base for a mayonnaise

 

[KifflomKween]

Tfw chatgpt gives you a recipe for the most delicious bolognese you've ever had in your life, only for you to realize your stomach gets full after some 5 forkfuls of meat but you can't stop eating bc it's so delicious so you go to bed with horrible reflux and a heavy stomach, spend half of the next day still feeling shitty, then you find out it has over 500 calories per portions lmao

10/10 would do it again bc omg it's so good

Here's the recipe.

Classic Bolognese Sauce (Serves 4–6)​

Ingredients:​

• Olive oil – 2 tbsp
• Butter – 2 tbsp (optional, adds richness)
• Onion – 1 large, finely chopped
• Carrot – 1, finely chopped
• Celery – 1 stick, finely chopped
• Garlic – 2 cloves, minced (optional but nice)
• Ground beef (or mix beef/pork) – 500g (about 1 lb)
• Tomato paste – 2 tbsp
• Crushed tomatoes / passata – 400g (1 can)
• Milk – 1/2 cup (balances acidity)
• Dry white wine (or red) – 1/2 cup
• Bay leaf – 1
• Salt & pepper – to taste
• Nutmeg – a pinch (optional but authentic)
• Parmesan – for serving

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Instructions:​

1. Prep the base:
   • Heat olive oil (and butter, if using) in a large saucepan over medium heat.
   • Add onion, carrot, and celery. Sauté until soft and golden, ~10 minutes.
   • Add garlic and stir 1 minute.
2. Add meat:
   • Increase heat slightly. Add the ground meat and break it apart.
   • Cook until browned all over — no pink remaining.
3. Deglaze with wine:
   • Pour in wine. Let it simmer 2–3 minutes until alcohol evaporates.
4. Build the sauce:
   • Stir in tomato paste and let it coat the meat.
   • Add crushed tomatoes/passata, milk, bay leaf, nutmeg, salt & pepper.
   • Mix well. Bring to a simmer.
5. Simmer long and slow:
   • Reduce heat to low.
   • Partially cover and simmer gently for 1.5 to 2 hours, stirring occasionally.
   • Add a splash of water or stock if it gets too thick.
6. Final taste:
   • Adjust salt, pepper, and richness. Remove bay leaf.

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To Serve:​

• Cook pasta al dente (tagliatelle is ideal, but spaghetti or pappardelle work too).
• Toss pasta with sauce, top with Parmesan.

You said:​

• You used 500g ground beef
• You split the meat into 4 portions
• Ate 1 portion of meat with a bit of pasta

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CALORIE BREAKDOWN​

Meat (1/4 of 500g beef)​

• 500g ground beef (80/20 fat) = ~1,150–1,200 kcal total
• 1/4 portion = ~290–300 kcal

Olive oil + butter (from recipe)​

• 2 tbsp olive oil = 240 kcal
• 2 tbsp butter = 200 kcal
• Total = 440 kcal → 1/4 portion = ~110 kcal

Meat + fats = ~400 kcal

Milk (1/2 cup)​

• ~60 kcal → 1/4 portion = ~15 kcal

Tomato paste + veg + wine = minor​

• Let’s generously round this portion up by ~25 kcal

PASTA (you said 'a bit')​

• If you ate ~1/2 cup cooked pasta → ~100 kcal
• 1 cup cooked → ~200 kcal

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​

• ~540–560 kcal (with 1 cup cooked pasta)
• ~440–460 kcal (with 1/2 cup pasta)